Roasted Chicken w/ Schupfnudeln & Maple Cider Reduction

Chef Martin Brock of Gary Danko shows you how to make one of the most incredible chicken dishes we have ever eaten. The chicken is crispy and the accompaniments of root vegetables, caramelized apples and a maple cider reduction add intense flavor. Then there's the Schupfnudeln. Curious? Well, as we say here at how2heroes, "Watch and learn!"

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<a href="/videos/profiles/about-martin-brock">Chef Martin Brock</a> of Gary Danko shows you how to make one of the most incredible chicken dishes we have ever eaten. The chicken is crispy and the accompaniments of root vegetables, caramelized apples and a maple cider reduction add intense flavor. Then there&#39;s the <a href="/videos/sides/schupfnudeln">Schupfnudeln</a>. Curious? Well, as we say here at how2heroes, &quot;Watch and learn!&quot;</p>

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Chef Martin Brock of Gary Danko shows you how to make one of the most incredible chicken dishes we have ever eaten. The chicken is crispy and the accompaniments of root vegetables, caramelized apples and a maple cider reduction add intense flavor. Then there's the Schupfnudeln. Curious? Well, as we say here at how2heroes, "Watch and learn!"

Blanch your fresh schupfnudeln in salt water for 1 minute then put in ice bath to stop the cooking

Drain and set aside

Caramelize Apples

Heat up a sauté pan and add the sugar and let cook until sugar melts. Add butter and apple wedges and caramelize for 30 seconds

Add the wine and let simmer for 2-3 minutes, being careful to not overcook the apples

Add the chopped rosemary, remove from heat and set aside

Sear & Bake Chicken

Preheat an oven to 325º

Season the chicken breasts with salt and pepper. Heat 1 tablespoon grapeseed oil in a large oven-safe sauté pan and when hot, add the chicken, skin side down. Sauté for 2 minutes then transfer to the bottom rack of the oven (so the skin will get crispier)

Cook for about 10 minutes, remove from oven, discard oil and whisk in butter. Set aside to rest for a few minutes

Make Vegetable Garnish

Coat bottom of a heated sauté pan with grapeseed oil. Add the cabbage and sauté off the stove for 1 minute

Add turnips and mushrooms and stir constantly for a minute

Season with salt to taste and saute on low heat for 2-3 minutes

Add pepper and 1/2 cup chicken stock to sort of braise the ingredients instead of browning them

Whisk in 1 tbsp butter and add another 1/2 cup chicken stock

Take off the heat and add in the caramelized apples you prepared in the previous step and set aside

To Plate

Place the vegetable garnish with caramelized apples in the middle of a plate and top with about 5 or 6 schupfnudlen

Slice a chicken breast in half, glaze chicken with silan and place on top of garnish

Martin Brock

Chef Martin Brock hails from Germany and has worked in the kitchens of several Michelin-starred restaurants throughout Europe and New York. A winner of a February 2010 episode of the food network's Chopped (winning on his birthday, no less), Martin proves not only a talented culinary artist, but quick thinking and innovative. Congratulations, chef!

Chef Martin Brock of Gary Danko shows you how to make one of the most incredible chicken dishes we have ever eaten. The chicken is crispy and the accompaniments of root vegetables, caramelized apples and a maple cider reduction add intense flavor. Then there's the Schupfnudeln. Curious? Well, as we say here at how2heroes, "Watch and learn!"